I know absolutely nothing about duck confit, yet, it seems like I'm seeing references to it all over the place. Can you educate me, please? Is duck confit a meal, or is it an ingredient? If it's a meal, what do you usually serve with it? If it's an ingredient, how is it used? Do you buy duck parts in the market, or do you buy a whole duck and cut it up? The only duck parts I've seen in the market are imported duck breasts (D'Argnatan); I don't think I've ever seen duck legs alone. What do I need to know about duck confit? Thanks!